This Key Lime Fudge recipe has turned out to be a very popular fudge recipe. It’s sweet and delicious, and it has that tangy taste of lime that we love so much in key lime pie! Watch the short how-to video showing you how to make this fudge, and then you can scroll to the bottom of this post and print out the recipe so you can make it at home.
Key Lime Fudge
It’s not a typical fudge flavor at all. In fact, it’s not even chocolate! There’s white chocolate in the recipe, but we all know that’s not really chocolate. The white chocolate acts as a vessel for containing an amazing sweet lime flavor. If you’re a lime lover, then this fudge recipe is for you.
Key Lime Fudge is a nice fudge to make during the holiday season to place on holiday treat platters or for gifting to friends and neighbors. I think people like to see and sample something that is a little different. This is definitely different than your typical fudge recipe.
What are Key Limes?
Key limes get their name from the Florida Keys, where Key Lime Pies are abundant! They have a stronger scent and a thinner rind than the typical lime. The flavor is more tart and bitter.
Have you ever picked up a bag of key limes? They’re awfully cute. They’re tiny little things. You’ve gotta squeeze the heck out of them to get every bit of their juice, but it’s all worth it.
These limes present themselves nicely in sweet treats (like key lime pie!) since the sugar balances out that tart flavor and highlights the unique flavor of the key lime. I love them! And if you love them too, then you must try my Key Lime Pie Ice Cream!
How do you make Key Lime Fudge?
Evaporated milk, sugar and salt are heated together in a saucepan and boiled for 8 minutes. Once that mixture has boiled for several minutes, it’ll be piping hot. At that point, you’ll pull the pan off the stove and stir in marshmallows, white chocolate, lime zest and lime juice. All should melt nicely, and then you’ll scrape the fudge mixture into a pan to cool. Once cooled, it’s ready to be cut into squares and eaten!
Can you use regular limes to make Key Lime Fudge?
You can most certainly use regular limes for this fudge. They might give the fudge a slightly sweeter flavor, but all will still be good. Don’t skimp on the lime zest in this recipe since it gives the fudge a fabulous green tint, and it adds a good amount of lime flavor to the recipe too. Oh, and if you want to make the whole process of making this Key Lime Fudge a zillion times easier, then just buy Nellie & Joe’s Key Lime Juice in your market’s juice section. It’ll work just fine for this recipe!
So if you’re wishing for a little “spring” in your life and it hasn’t quite arrived yet, treat yourself to some Key Lime Fudge instead. Or surprise gift your friends for the holidays with a little Key Lime Fudge!
If you’re as obsessed with lime as I am, you might also enjoy my Iced Lemon Lime Cookies or this Lime- Coconut Buttermilk Pie. Lime Sugar Cookies, Chicken with Lime Butter and Super Easy Lime Bars are delicious lime recipes too!
Key Lime Fudge
- One 5-ounce can 2% evaporated milk
- 1 2/3 cups granulated white sugar
- 1/2 teaspoon salt
- 12 large marshmallows
- 2 cups white chocolate chips
- 1/4 cup grated lime zest (about 5 limes)
- 2 tablespoons key lime juice (5 to 7 limes, juiced)
- Line an 8" x 8" square pan with aluminum foil; grease the foil with butter. It's not a good recipe for a 9-inch square pan as the fudge will be too thin.
- Combine the milk, sugar and salt in a large heavy saucepan over medium heat. Stir and bring to a boil; boil 8 minutes, stirring constantly at a boil (if you have a candy thermometer, you can bring it to the soft-ball-stage, but I didn't use one). Remove the pan from heat. Add the marshmallows, chocolate, zest and juice, and stir until the marshmallows and chocolate are melted and the mixture is smooth. Scrape the fudge into the prepared pan. Tip the pan to make sure the fudge covers the bottom evenly. Cool completely, then cut into 1-inch squares.
After I read the reviews, I made this like the million dollar fudge recipe. Once it came to a boil
let it go for 5 1/2 min. Make sure your marshmallos are fresh and cut into quarters, as I had to get the immersion blender out really well
I wish I had read the ingredient amounts more carefully. A QUARTER CUP OF LIME ZEST!?! You’d have to zest a whole bag of limes to get that much, maybe. Obviously I didn’t so not as much flavor. Also came out a bit hard.
Tried the recipe–and did everything EXACTLY as directed. Obviously, cooking 8 minutes was too long, as the chocolate in the chips siezed right away. It’s too expensive to run several test batches to get it right, so I guess I’ll relegate this one to the “at least I tried” folder…
Horrible waste of ingredients. Never got to the 8 min, and turned brown even stirring constantly. Then got dry and crumble with the addition of marshmellows. You should have said a double boiler!!!
I made changes to eliminate the sugar. My husband is diabetic. I used stevia. Didn’t have white chocolate chips but had almond bark. Taste was great but the fudge didn’t set up. Will try again
In the video ot looks like you put the whole can if evaporated milk (12 ounces) rather than the 5 ounces called for in the recipe. Which amount is correct?
The written recipe is correct 🙂
I tried the recipe. Not sure what happened but, mine didn’t solidify. Turned into taffy. Followed recipe to the tee. Any suggestions?
Oh shoot, I’m so sorry. Fudge making can be a little tricky– it has everything to do with temperature- that soft-ball stage is important. The humidity in the air can also have an effect on outcome.
Sucks! You have 5 oz instead of 15 oz can. Ruined and wasted ingredients. Fix it b4 someone else screws up
One 5-ounce can is correct. The original recipe is an old Southern Living recipe.
I filled the recipe and my fudge was mealy and dry. I had to use more than 5 limes to get the zest needed. Disappointed
I am excited to try this for Xmas…I think i may be a little creative and add a pecan sandie cookie or something with a mild cook crunch to simulate an actual pie crust. Think that would be fun…excited to try it.
My husband loves key lime anything but I would like to know if the zest is necessary?
It definitely adds some flavor!
Very tasty recipe. I would suggest not cooking it to the soft ball stage. I happened to have a candy thermometer so I used it but the 8 minutes would have been better. Loved the taste, though!
Hi; a quick question – how important is the quality of chocolate chips used? Is it worth going the extra mile and getting really nice stuff or could I save the wallet and just get regular baking chips. Thanks in advance!
I’m not sure I pay much attention- you just need white chocolate chips 🙂
How far in advance before Christmas cab this fudge be made? What is the best way to store the fudge to keep it fresh?
I haven’t experimented freezing with this fudge recipe in particular, but in general… fudge is usually okay stored in the freezer for at least a couple of weeks if it is well wrapped and sealed.
I made this last week for a party sadly it was woofed down by everybody before the party now going to have to make it again absolutely fantastic recipe will be doing this again and again thank you so much for posting it
Happy to hear!
Hi good morning I am going to make this recipe as it looks super , but not sure about the large marshmallow we seem to have mini or giant here in UK so if possible can you give a an idea of weight of the marshmallows then I can use whatever I can get. Many thanks Kim
According to Google, one regular (large) marshmallow weighs 7 grams.
How much of Nellie and Joe’s key lime juice should u use
Did you see the recipe? It’s two tablespoons.
Hi, Can I sub the marshmallows with anything else? I really hate them! Thanks, Nora
I’m afraid not– this is a marshmallow-based fudge recipe!
Overall, a good recipe. Firstly, I live overseas in SEAsia, so marshmallows are problematic. Homemade marshmallow cream works just as well. Secondly, way too much sugar. You’ve got sugar in the white chocolate, sugar in the marshmallow cream, and yes.. more sugar. I found 1 cup to be more than enough. Thirdly, too much zest tends to leave a bitter aftertaste, at least with the amount indicated. Fourth, I added 4 tablespoons of lime juice just because i like the intense flavor. You could do a 50-50 with lemon/lime also.
Hi, I made the Key lime fudge, and I have to admit I’ve never made any kind of fudge before, but I have a tree brimming with Key limes, so I tried it… WOW! I loved it! I took the batch to a church social, and everybody there loved it, too! It was way simpler to make than I’d imagined. SO, my question: I was so successful with your citrus fudge recipe, would it work if I followed the recipe exactly but substituted real oranges for the limes? And, could I also try adding semi-sweet chocolate chips instead of white ‘chocolate’ chips?? I’ve looked online for orange fudge recipes and chocolate orange fudge recipes, but nothing compares to the ingredients of your Key Lime Fudge. I also don’t own a microwave, so your stove top technique is perfect for me. Thanks in advance!
I’m so late in responding to this comment (sorry!), and I’m wondering if you tried this??
Can I use fat free evaporated milk instead of the 2%?? Apparently, here in the South we only have the regular or fat free. Cant seem to find the 2%. Thanks for any advice!!
I am not sure about fat-free because I haven’t tried it!
These fudge bars look so delicious and so easy to make! I love the idea of making key lime fudge – sounds yummy!
Ripe key limes are yellow (and because the rind is so thin, almost impossible to zest) so I assume the zest is from regular limes?
Also the riper they are the easier to juice so if try to buy yellow ones. Unfortunately they package them in those green mesh bags which make it hard to tell.
Thanks Lori. I’ll try it this weekend. Perfect spring snack 🙂
This looks amazing!
Question: does the recipe actually call for 1/4 CUP of zest, or is this a typo? Especially wondering since five tiny key limes would hardly produce that much.
yes! Zest away!
We bought some key lime fudge when we were in the Keys a couple of weeks ago. Oh my gosh I love that place. The fudge was very good and so I have been wanting to make some. I make Key Lime pies when we have get togethers. Usually a special request from my great niece. I also always have a bottle or two of Nellie and Joes Key Lime juice in my fridge. Thank you for the recipe. Can’t wait to try it.
I just tried this and my white chocolate chips burned as soon as I put them in the sugar mixture. I boiled the mixture for 8 min as suggested. Taste was ok but not the texture. Wound up with a pile of key lime junk and hurting hands from juicing those suckers.
My hands smell good at least.
Not sure how to keep the temperature down so it does not burn the chocolate.
Not being there while you made it, it’s tough to pinpoint where it went wrong. Sounds like it was too hot. Making fudge can be tricky. Sorry you had trouble!
I stumbled upon this by accident, via Purr designs. I wanted to tell you you have made my night, I can’t wait to whip this up for my wife. Major brownie points here. Keep up the great work. Thanks for the recipe!
THANK YOU SO MUCH for having this Key Lime Fudge recipe!!! I’ve made this fudge for Family and Friends for around 30 years or more. I recently had a request from my hair dresser for some and I couldn’t find my recipe anywhere, So I spent hours on the internet trying to find a recipe suitable to mine. and just when I was flustered and ready to quit, Your site stood out and made me so happy! I cooked a batch up and your quite the recipe saver. The only thing I changed was the adding of more zest. I tend to add more just because of the way it turns out. THANK YOU AGAIN and believe me, I will be returning for more of the recipes and my Friends and Family will be guided your way! HAVE A WONDERFUL YEAR and KEEP UP THE GOOD WORK IN THE KITCHENS!!!
Happy to hear!
Love key lime pie and cake and buy key lime juice from Kermit’s (Key West, FL). Was wondering if you could substitute one seven-ounce jar of marshmallow creme in place of the 12 large marshmallows? Also, are the marshmallows the regular size or are they the large (huge) size as I refer to the marshmallows as miniature, regular and extra large? I am surprised the recipe does not call for any butter/margarine, other than the evaporated milk what prevents the mixture from burning when boiling the sugar, milk and salt for that amount of time (8 minutes at boiling)? Thanks.
I’m not sure about the marshmallow creme sub as I have not tried that. Regular, large marshmallows- not jumbo. The recipe comes from an old Southern Living magazine… so I’m not sure about your last question. Good luck!
A bag of chocolate chips is usually right at 2 cups and weighs 12 ounces.
I don’t know how to reply to your reply; so I’ll just post again. The bar is 1 pound. The issue is that 1 cup of chips isn’t the same as 1 cup (8 oz) of chocolate because the chips don’t fill all those little spaces. I figured that if your bag had an amount of ounces on it, maybe you could do a better estimate than I could as to how many ounces are in 2 cups of chips.
Question: About how many ounces is 2 cups of white chocolate? I’m in another country and can only buy white chocolate in a bar form. Thanks
I’m not sure I can answer that… does the bar have a number of ounces on it? Perhaps you can make an estimate if you have that information.
I buy Nellie & Joe’s “famous” Key West Lime Juice. I find it right next to the concentrated lemon juice at Fry’s grocery store. It’s just as good as the fresh and it saves all that time squeezing!
Hey there! I changed the recipe just a tad… Instead of using 12 large marshmallows, I used a small container of fluff! I couldn’t find key limes so I just used limes… It’s delicious! So I guess you’d call it lime fudge? Anyways, I was very pleased with this recipe! Oh and I only boiled it for 6 minutes instead of 8.. Was scared to overlook bc my stove is a flat top and it can tend to over cook at times! When I’m able to get some key limes I will definitely try this original recipe! Thank you so much for this!!!
One 5-ounce can evaporated milk (2% or whole) So can I use regular milk and not canned? I feel funny about asking but unsure as you have (2% or whole).
no- you definitely need to use evaporated milk… either the whole or the 2%.
How long should it take for the fudge to set? I made these last night around 8pm and this morning it’s still soft. Did I not heat the condensed milk to a high enough temperature?
Texture problems usually have something to do with temperature- perhaps wasn’t quite there yet, as you mentioned.
What is the shelflife of the fudge? Must it be refridgerated?
No need to refrigerate. Just keep it in a tightly covered container.
I use Nellie and Joe’s Key West Lime Juice instead of juicing any limes.
It is delicious!
I made this wonderfully delicious Key Lime Fudge for a St. Patrick’s Day potluck at work. I followed the recipe exactly and it was wonderful! I took home an empty pan and was given high fives by all my co-workers! As always, Lori, thank you for sharing this scrumptious fudge recipe with all of us bakers!
Wow, this looks amazing! I bet your book is sooo awesome. Great recipe, thanks for sharing!
I love key lime pie – I bet the key lime flavor would be AWESOME in fudge!!
These bars look fantastic! We love anything key lime, especially my husband, so I will be adding this recipe to my list. Thanks for sharing.
I love key lime pie, and fudge. These sound like the perfect melding of both, and my gosh, they’re gorgeous. Going to have to make these! Thanks for sharing.
In my former life (pre-summer 2013) I liked nothing key lime! Since that is no longer the case..I’m gonna talk my daughter into making me some of this yummy looking fudge! 🙂
I’m a key lime fanatic, and I love the flecks of green throughout this fudge. This must be so delicious!
They do sell key lime juice in the grocery stores around here. That makes these recipes so much easier, because they don’ t always stock the limes themselves.
That looks amazing. Just thinking about key limes makes me salivate!
I love the flavor of key lime but they are SO TINY! I am impressed that you went ahead and squeezed enough to get so much juice for these! i’m sure these are the best sweet tart fudge bites.
Well now, I love lime. I love marsmallows, and I love fudge. It follows therefore that I am going to like this! It sounds yummy!
I can’t wait to try this recipe – I love quality white chocolate and never thought of making fudge w/it or lime – thanks for the recipe – this will be so pretty served for Easter Sunday
Oh my I absolutely LOVE key lime in anything & everything… but FUDGE? I can’t wait! 🙂
Lori, I never thought of a fruity fudge, but this looks so good! Loving those little green flecks!
This sounds so amazing Lori! I love anything with lime 🙂 And perfect to make the Spring cut! Also, I totally agree, key limes are the cutest! Pinned 🙂
How fun Lori! I’m doing Key-Lime today too but much more conventional. 🙂 ……….even a little boring after seeing this. Love this wonderful, creative idea. It sounds just amazing!!
Oh, I’m such a sucker for key lime anything! This fudge looks fantastic, Lori!
Wow that looks amazing! I love Key lime and this just looks ooo so good!
Oh how I love key lime anything. These look amazing. Pinning.
I made key lime pie bars a few weeks ago with key limes. Never again will I be juicing 25 of those little ping pong balls. LOL. So I would love to just snag a few pieces of your fudge right off that plate! Gorgeous 🙂
My FIL loves key lime desserts! He will go crazy for this fudge! Pinned!
What a great idea! Key lime fudge sounds absolutely delicious!
Pinning this one and making ASAP!
What a great idea! I love it when key lime anything is being made. Means it’s getting warmer outside.
Cute plate, too!
The perfect way to welcome spring, Lori! I love Key Lime anything as well as white chocolate chips. Your fudge looks divine! Cannot wait to make. Thanks for sharing girl. Pinning!
Ohh Lori. I love anything Key Lime…But your right, those little suckers are soooooo little and takes so many to get a good amount of juice!